Food Service Operations Manager (hopkins Dining)

Food Service Operations Manager (Hopkins Dining)

We are seeking a Food Service Operations Manager who will provide the day-to-day oversight and direction for the food service locations on Homewood Campus, reporting to location managers. With a focus on student satisfaction and engagement, quality execution and service, they will work closely with the Director of Residential Dining Operations and Assistant Director of Retail Operations to ensure consistency across venues and creating the right experience for students in the dining locations.

Focusing on the student experience and quality execution will be vitally important in the role. This leader will be responsible for the development and growth of the location's operational team.

They will support the overall residential operation as needed under the direction of the Director of Residential Dining.

Specific duties and responsibilities include:

• Leading all daily operations at the location and providing direction for all team leaders at the location.
• Assisting in the management of a team of 60 employees.
• Supporting scheduling and direction of employee workflow.
• Building and maintaining strong relationships with students, campus constituents, and dining team members.
• Responding and assisting in any service issues.
• Ensuring team members have the tools necessary to complete their jobs.
• Ensuring show quality standards are maintained at all times.
• Supporting and communicating University initiatives.
• Working with the Marketing Team to create and execute marketing initiatives.
• Assisting Employee Labor Relations with managing bargaining unit hourly staff.
• Ensuring the location's physical plant and equipment are maintained and in good working condition.
• Working closely with the department of facilities and real estate to ensure timely response to facility-related work orders.
• Ensuring authenticity in menus, including the digital signage.
• Setting high expectations for customer service, product knowledge, and education among all staff.
• Working with the Hopkins Dining Support team to ensure all areas are represented in the location and there is intentional collaboration.

Minimum qualifications include:

• Associate's Degree or Culinary Degree equivalent.
• Minimum 3 years of Food Service Management experience, with at least 1 year in a supervisory role.
• ServSafe and Allertrain certification is required.

Preferred qualifications include:

• Bachelor's Degree.

Special knowledge, skills, and abilities include:

• Proven ability to lead and develop a diverse team.
• Ability to maintain organization in a changing environment.
• Exhibits initiative, responsibility, flexibility, and leadership.
• Able to communicate effectively with management team, students, and team members.
• Ability to taste and evaluate food and beverage products.